Twelve breweries united to form the current large-production brewery in 1944. They make everything from “futsushu” (table sake) to premium daiginjo, with the goal of representing Akita’s climate and culture. They brew at multiple locations: Goshono-gura, where premium and experimental sake is made with the latest technology; Sennin-gura, where the traditional “kanzukuri” (winter production) method is used; and Honsha-gura, where more conventional brewing takes place. For intense flavor, they use a minimum koji rice ratio of 25%, compared to the standard 15%. Their Takashimizu brand is named after the high-quality spring water sourced from the Akita Castle ruins.